Despite the availability of recipes online, nothing replaces a genuine cookbook to flip through during those times when you need to find just the right menu for an occasion -- whether it be a mundane Tuesday evening or a dinner party to celebrate a milestone. I have found few cookbooks which I can honestly say that I would try each recipe, and Donatella Cooks is definitely one of them. Each recipe is the perfect blend of artisan and sophisticate.
Beginning with hors d' oeuvres and progresses through a six course meal, ending with dessert, author Donatella Arpaia provides clear instruction and precise advice on where to find specialty ingredients. Some recipes include the notation, "Donatella Clicks," which lists the alternatives for where one might find specialty items or a directs you to a website for purchase. The recipe for "Baked Buffalo Ricotta" includes the suggestion to find fresh ricotta at www.buonitalia.com. In addition to the purchasing suggestions, Arpaia provides menu suggestions for seasons and occasions.
Donatella Arpaia is a restaurateur in New York City and well as a judge on the Food Network's Who will be the next Iron Chef? On Tuesday, April 13, 2010, Ms. Arpaia appeared on NBC's Today to demonstrate how to prepare the Gruyere and spinach souffle from Donatella Cooks. The instructional video and recipe can be found on Today's website by clicking here.
Photographer Anna Williams must be acknowledged for capturing the recipes to mouth watering perfection. Between the recipes, food styling and photography, Donatella Cooks is an unforgettable cookbook!
Hardcover- pub. April 13, 2010